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Thumbnail for entry The Indonesian fermented food tempe in Scandinavian context

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The Indonesian fermented food tempe in…

The Indonesian fermented food tempe in Scandinavian context

The Indonesian fermented food tempe in Scandinavian context

Head Chef at the Nordic Food Lab, University of Copenhagen, Roberto Flore on how the lab is exploring the traditional Indonesian food tempe in a Scandinavian context. Research Intern Anna Loraine…

anna loraine hartmann
beans
department of food science
fermentation
fermented food
food science
henrik siegumfeldt
legumes
microbiology and fermentation
nordic food lab
roberto flore
sensory science
taste
tempe
fødvarevidenskab
From  tqd822@ku.dk 0 likes 10 plays 0